Micro-organisms that produce the enzymes which convert sugar into alcohol. In fermentation of grapes, yeast produces primarily ethanol and small quantities of higher alcohols and esters that give a wine its individual character
Glossary of Y
Yeast
Young
Wine that is not matured and usually bottled and sold within a year of its vintage.
Glossary by Letter
The Wine Grapes of Switzerland
Pinot Noir
Genetic studies have revealed that Pinot Noir is probably one of the two ancestors (the other being the humble Gouais) of some of the most important vines cultivated in Europe today. It is certainly a particularly ancient variety, and originally from Burgundy. Pinot Noir, with its associated clones, is found all over Switzerland, but it is only in the eastern region that it dominates production. It is either produced as a varietal or blended with other grapes. These blends are known as Salvagnin in Vaud and Dôle in Valais. Depending on where it is grown, it can produce a wine that is either light and fruity, or rich and full-bodied.
Goron de Bovernier
Goron de Bovernier is a red grape, which according to José Vouillamoz is probably a natural hybrid of Cornalin du Valais and an unknown variety. The grape gets its name from the municipality of Bovernier, in Valais. Small quantities are still found in lower Valais.
Chasselas
In contrast to its native France where it wasn’t too successful as a wine grape, the Chasselas shines in Switzerland. Basically neutral in character, it reflects the nuances of the terroirs where it’s grown. Chasselas may be one of the first grape varieties ever cultivated and is one of, if not the dominant wine grapes grown in Switzerland.
And how's this for a description of the perfect wine? "It's like the perfect wife--it looks nice and is nice, natural, wholesome, yet not assertive; gracious and dependable, but never monotonous.
Anonymous
